Hey friends! As the weather starts to warm up, our cravings are definitely cooling down, and that can only mean one thing: it’s officially frozen treat season. Whether you’re planning a sweet stop this weekend for Mother’s Day or just looking for the perfect excuse to take a break during your park day, there’s something new you’re going to want to try.
Over at Salt & Straw, a fresh lineup of flavors has just arrived, and it’s as pretty as it sounds. Available now at Downtown Disney District in the Disneyland Resort and Disney Springs at the Walt Disney World Resort, say hello to the May Flowers Series!
Jasmine Milk Tea Almond Stracciatella
This scoop blooms with jasmine—floral, creamy, and instantly transportive. Jasmine tea from Red Blossom Tea Company is crafted by layering fresh jasmine blossoms over young green tea leaves during the spring harvest, capturing their essential oils at peak bloom. We steep that tea directly into rich cream, creating a milk tea base that opens immediately with floral intensity and depth. Dark chocolate stracciatella ripples through the ice cream next, encasing sweet, blanched almonds that add warmth, crunch, and richness. Each bite comes full circle: bright jasmine up front, melting chocolate and nutty depth through the middle, and a final wash of tea that lingers long after the spoon is gone.
Strawberry Tres Leches
There are few dessert combinations more beloved than strawberry, vanilla, and cinnamon—and this scoop leans fully into that classic trio. Roasted strawberries are cooked down until jammy and rich, then folded into ice cream alongside a pudding-like swirl of tres leches cake spiced with vanilla and cinnamon. Ribbons of strawberry jam run through every bite, adding another layer of fruit-forward intensity. Like spotting the first white strawberry blossoms on an early spring walk, this celebratory scoop signals the season shifting into bloom.
Rhubarb Crumble with Toasted Anise
Bright, tart rhubarb takes center stage in this spring-forward crumble à la mode. It cooks down into a vibrant, jammy filling with natural acidity front and center, folded into classic vanilla ice cream. On top, a toasted anise crumble adds warmth and contrast. Toasting the anise softens its sharp licorice edge, bringing out deeper, caramelized notes and a gentle floral lift that can stand up to the rhubarb’s intensity without overpowering it. Each bite balances tart and sweet, soft and crunchy—familiar in form, but layered enough to keep you digging in.
Coffee Chamomile Sherbet (v)
This scoop starts with coffee—but not the way you expect it. Cold brew made from lightly roasted beans brings out a softer, more floral side of coffee, with notes that lean closer to tea than roast. A small infusion of chamomile flowers lifts those natural aromatics, enhancing the coffee without overshadowing it. Built as a vegan sherbet with oat milk and coconut cream, the texture stays dense, refreshing, and lightly icy—like a frosty iced coffee on a warm afternoon.
Saffron Milk with Wildflower Honey
This scoop distills ice cream down to its origins, drawing inspiration from some of the earliest frozen desserts ever made. Saffron and wildflower honey take center stage, supported by vanilla and a touch of cream. The saffron floods the palate with warmth and depth, while wildflower honey rounds its edges, softening the intensity and adding gentle sweetness. Built as a dense, low-fat sherbet, the texture melts quickly, allowing the flavors to wash over the tongue all at once. Simple in structure but deeply expressive, this is spring captured in a single, luminous spoonful.
I need a sampler version of these with a mini scoop of every one so that I can enjoy them ALL in one sitting!
